Monthly Archives: October 2012

My daughter, Jessica, is one of my kitchenaire assistants. I have been known to lovingly and in great fun, call her a scullery maid. Jessica is in the U.S. Army and a tough gal who speaks Russian. No scullery maid she. She is however, a study in conflicts.

She is a pretty, little pixie looking girl – but tough as nails. She is traveled, even living in Kiev in the past – yet enjoys the small town peace and character. She has a degree from MSU in Russian and possibly seeks deployment into scary areas of the world – yet happily dons a “Fetching Apron” and becomes a scullery maid for a day. She reads War and Peace – but is currently helping me write a humorous cookbook.

So….that was a long intro….but I wanted you to know the author. She writes about Amanda (and Kyle) who have gone from learning from me at Bygone Basics to create a phenomenal project. At our first session, I actually asked Amanda if she knew how to pare an apple. (she did) My comments are italicized in red (my favorite color):

Bygone Basics was sad to lose Amanda Goudreau, but we all must grow up. Amanda was a celebrated Kitchenaire
Assistant in the days when Bygone Basics was still young and living in the suburbs of Whitehall, MI. (Amanda was my “scullery maid” for a long time and helped me build Bygone Basics into what it is and dreamt the dream of Amanda’s Bequest B&B with me as well. She seems to think I named it after her!! I am forever grateful for her friendship and assistance). After marrying Kyle, who had just arrived back home from Iraq, (his absence nearly drove Amanda….and those of us around her …CRAZY. We are so glad he’s back and safe.) the couple moved to Kalamazoo to attend the university there. To Mom, (Valerie) it must have seemed like one of her chicks was leaving the nest, but I knew that it meant the ideals Bygone Basics was founded on was simply spreading to a new city. And how right I was! ( I really tried hard to talk them into giving up the silly notion of attending University 😉 and having them buy a farmhouse just down the street….)
Kyle and Amanda Goudreau are excited to announce the opening of their community garden. There is a hideous, vacant half-lot directly next to their new house, and a condemned house on the other side of that. Why not make good use of it? If all goes well in their endeavors for the next couple of months, they will be able to use that plot of land to start a community garden….and hopefully they will even be able to remove the mostly-dead tree that stands smack-dab in the center of it. Currently, they are still in the planning stages, but the more community support they gain from the start, the easier it will go for them. Luckily, they already managed to find a supporter willing to fund 100% of their project, and to also help out with any legal matters that may need attending to. (I’m not going to lie, I fought a tear when I watched them find out they weren’t fighting an uphill battle alone.) We were/are SO PROUD of them.

Amanda.

Local people will be able to secure a plot for a very small fee, which has yet to be decided, and will be provided with every opportunity to be successful in gardening their plot from the very beginning. They are also hoping to get some chickens for the garden, so that local children will be able to hunt for eggs, and will have a better understanding of where their food comes from, in all it’s forms. In addition to the garden, itself, Amanda and Kyle will be hosting several workshops, about one per week. They will, of course, be free to attend, and will cover such topics as: drying out seeds and saving them for the following year, vermiculture – composting with worms, animal husbandry – mainly with raising and breeding chickens and rabbits, and plenty of generic ones about gardening that will be immediately applicable on the plot. (Understand that this isn’t just a pretty pipe dream. These two Goodreaus are outstanding and intelligent young people – Amanda is in the Chemistry field and Kyle is studying Medicine. I have zero doubt they will make numerous impacts on the world as they proceed through life.)

Any surplus crops from the community garden will be donated to local food pantries. The over-arching mission for this project is to promote community cohesiveness, and to improve the surrounding area through inspiration.

Jessica wrote this blog a few weeks ago….(yes, Jessica, I know, I know….it took too long for me to post! But at least now I can add this good news follow-up…) A follow-up note from Amanda tells us:

“Well guys, we did it. We’ve been given the green light for the Den Adel Community Garden Project. There are a few last legal details to iron out but we should be breaking ground before the end of the month. That gives us just enough time to get the tree removed, lay the beds, and get a fence up before the ground freezes.”

There may have been occasional silliness occurring in the Bygone Basics kitchen (with Valerie Hanson, Mary Lynn Rabe, and Amanda (Putnam) Goodreau

If you are in or about the Kalamazoo, Michigan (USA) area and wish to be a part of this very neat project, let me know and I will put you in touch with Amanda.

Do you have a desire to learn some of these progressive AND retro (talk about conflicting words) skills (gardening, canning, baking, raising chickens/ducks, soap making, butter churning, composting…etc)? Come visit Bygone Basics at Amanda’s Bequest! Heck….you can even stay here while you learn (true immersion).

Hi all. This week’s Bygone Basics’ blog is very special. Jade has taken what she learned here in our kitchen to her home kitchen and gone crazy making jam. She then “infected” her Mother-in-Law, Debbie, with her jam-making and now they do it together. Next in her sticky wake she wrote notes and took photos. Be still my heart. I LOVE to hear of stories like this. Here is Jammin’ Jade’s story as she sent it to me. (there may have been some notes added by the editor in the interest of fun…darned editor) 😉 Jade’s words are in green (of course).

Today, Debbie and I made Caramel Apple Jam. If it weren’t for you, Valerie Hanson, this never would have been able to happen. I took the liberty of sending pictures that I have taken and hope that my notes come across. It was a lovely bonding experience for us and I’d like to take this opportunity to say thanks to you. So, thank you.

You could thank me with a little jar of that jam. CARAMEL APPLE, nice. But seriously….You are most welcome….THANK YOU!

We pre-measured (yay) the sugar, brown sugar, lemon juice and butter (to stop the foaming). This is of course so that we had exactly what we needed the instant we needed it.

Someone was paying attention!! I bet they were exact measurements too, so the jam “sets” like it should….

Then Debbie diced the apples into small pieces. Then put the apples, lemon juice, apple juice and butter into a pot to boil.

Mother-in-Law was made to do the tedious job of processing the apples? tsk tsk.. 😉 Guessing that Jade is doing this while her little girl is napping (taking note of the monitor).

After it came to a boil, we turned the apples down to a simmer for 5 minutes while covered. Then we added the brown sugar and sugar very carefully and a bit at a time. Making sure to stir until it was all blended.

After it had came to a rolling boil we added the liquid pectin. Having already prepped the package for use. lol

Standing it in a glass is handy. It IS very disappointing to reach for the envelope of pectin at the proper time only to discover that it has slid down from where it was leaning and the pectin escaped all over the counter. Don’t ask me how I know this….

Then after it started boiling we waited one minute before removing it from the stove.

Then Debbie put the jam into the jars while I checked the amounts. Then they were wiped on the tops (where the rubber meets the road…hahahah) and sealed with the lids and rings. We both turned them just to make sure there was no leaking problems.

I hate it when my problems leak…

Here is what it looks like pre-lids.

Then the sealed jars were put into a water bath for 10 minutes.

Then the jars were removed and put onto a wire rack to cool until tomorrow. Then we will wash the jars, label and store. This was extremely simple to do. As for the blue duck, it isn’t required. My daughter Beth kept handing it to me. Presumably it is for good luck. I can only say that when I sampled the jam it was really good. 🙂

We all should have a blue good luck canning duck. (must be Beth got up from nap-time mid-jamming)

Gather ingredients and tools. It is such a disappointing feeling to get part-way through a recipe only to discover you don’t have everything you need.

I think I may have a serious addiction. Pumpkins. They really do capture my attention as they are the source of the pure goodness known as: Pumpkin Pie.Welcome to the second part of the pumkin series.

I love pumpkin pie. I could eat it morning, noon, and evening meals….and the occassional 1 a.m. kitchen raid. In fact, when we married, I didn’t want a fluffy, fancy wedding cake. I wanted pie. 🙂 The bridal cake was a pumkin pie, in case you wondered.

“Pumpkin pie, if rightly made, is a thing of beauty and a joy – while it lasts…..Pies that cut a little less firm than a pine board, and those that run round your plate are alike to be avoided. Two inches deep is better than the thin plasters one sometimes sees, that look for all he world like pumpkin flap-jacks. The expressive phrase, ‘too thin’, must have come from these lean parodies on pumpkin pie. With pastry light, tender, and not too rich, and a generous filling of smooth spiced sweetness – a little ‘trembly’ as to consistency, and delicately brown on top – a perfect pumpkin pie, eaten before the life has gone out of it, is one of the real additions made by American cookery to the good things of the world. For the first pumpkin pie of the season, flanked by a liberal cut of creamy cheeses, we prefer to sit down, as the French gourmand said about his turkey: ‘with just two of us; myself and the turkey.'” –‘The House Mother’

So this blog post is a follow-up to the last one. If you remember, we baked pumpkins and saw how easy it is to get to the point of making a pie. (I’m sure you rushed right out and cooked up pumpkins yourself!)

As I type this, I probably should have done a post on the pastry, but oh well, forward motion.

Pumpkin pie is pretty easy too.

Find your recipe. I hope you’ll consider sharing your favorite one with me in the comments! I use one that has become my favorite. It requires simple ingredients….(no milk product from a can). Now, gather your ingredients.

Two basic rules that will really help you enjoy your time in the kitchen is to prepare (premeasure, make sure you have everything) and clean as you go.

One pie pastry. Line the tin, forming the pastry to the pan. Flute the top.

Line your tin with the pie pastry. In these photos, I’m making a smaller pie that will be gifted to a friend so it is in tin that she doesn’t have to get back to me.

Whisk all the dry ingredients together in a medium sized bowl. This such a great recipe for requiring very few tools and bowls.

Now is time for the wet ingredients. But first…Did you preheat that oven? I frequently forget so thought you might like a reminder too. A couple of comments on how I do things. You might do them differently, but am sharing them anyway. I bake my pies on a foil lined cookie sheet to catch drippings. I also bake my pies in the lower part of the oven to direct the heat right onto the bottom pastry so it bakes before getting too soggy.

Add the wet ingredients. With Pumpkin Pie, the usual suspects will be milk, pumpkin, eggs, extract. But your recipe may differ. It is really important to get the eggs thoroughly whisked into the filling. If they are not incorporated well, you will have bits of egg white visible in your baked pie.

I whisk the eggs and pumkin in first. Taking care to get a good blend.

Place your pastry lined pie tin on the cookie sheet now if you are going that route.

Now, pour into the pastry lined tin and pop into the oven! Be sure to double check your recipe for baking time.

I line my crust with foil to prevent overbrowning and to help support the pastry until it bakes some. It is so sad to discover your crust gave way and the filling poured out!

VOILA!

The recipe:

3/4 cup Brown Sugar 1/2 tsp Salt

1 TBSP Flour 3/4 tsp Ginger

1 tsp Cinnamon 1/2 tsp Nutmeg

1/2 tsp Cloves 1 1/2 cups mashed cooked Pumpkin

3 Eggs 1 1/2 cups whole Milk

1 pie tin lined with pastry

Bake at 400 F for 50 minutes

WHAT IS YOUR FAVORITE PUMPKIN PIE RECIPE? Does it have a family history?

Bygone Basics

Amanda’s Bequest Bed & Breakfast

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